Versatile Enchilada Pockets

I love meals that are easily adaptable to my family’s tastes. The truth is, I adjust recipes all the time to my family’s preferences. But this is a recipe that I continued to change as my kids grew and increased the number of foods they would eat. The other thing I love about this recipe is that I can easily change it up each time I make it. I’ve also sometimes made half the recipe with beef and half with chicken. See why I call it versatile?

I cook the meat with taco seasoning. You can buy a packet but I just make my own. Drain the meat, cool it slightly and mix in the other filling ingredients. You can get really creative with the filling ingredients and cater to your family’s preferences.

Then set a little of the filling aside and divide out the rest of the filling amongst your tortillas. Then simply roll up into a packet (see picture below) and bake.

I chose sour cream, salsa and avocado strips to top mine. What would you choose?

 

Versatile Enchilada Pockets

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Printable Recipe
 
Ingredients: makes 10
8 (8 inch) tortillas, your choice of flour, or any flavor
1 # ground beef or boneless skinless chicken cut into strips
1 packet of purchased or 2 ½ TBSP of your own taco seasoning blend
1 cup Salsa, your choice of brand and heat level
                ~plus another 1/2 cup of salsa for bottom
1 cup Onion Dip (can substitute sour cream)
2 TBSP dried minced onions
1 cup shredded cheese, your choice of cheddar, jack, pepper jack or a mix
                ~plus another 1/4 cup of cheese for the top
Optional Ingredients:
Diced green chilis
1/2 can refried beans
Chopped tomatoes
Canned (drained) mushrooms
cilantro
 
Serve with suggestions:
My homemade Pico de Gallo
Sour Cream
Salsa
Guacamole or Avocado strips
 
Directions:
*In a frying pan, cook the ground beef or chicken with the taco seasoning until meat is completely cooked. Cool. Drain if necessary.
*Preheat oven to 350 degrees. Grease a 9 X 13 (or larger if you have it) pan with no-stick spray.
*Mix the meat with the salsa, dip, minced onions, cheese and any of the optional ingredients you choose.
*Mix 1/2 cup salsa with 1/2 cup of water and put into the bottom of the pan.
*Lay out the tortillas on your counter.
*Take approximately ¼ of the filling out and set it aside.
*Divide the rest of the filling and put into the center of each tortilla.
*Fold both sides over to the center, then fold the top down to the center and roll the tortilla over onto the bottom. (See picture above).
*Place the tortillas into the pan.
*Cover them with the reserved filling, then sprinkle with the ¼ cup of cheese.
*Cover with tin foil. Bake for 45 minutes or until hot.